Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice by Charlène Leneveu-Jenvrin, Baptiste Quentin, Fatima-Ezzahra Messaaf, Mathilde Hoarau, Marc Lebrun, Fabienne Remize

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Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices by Rosita Dwi Chandra, Monika Nur Utami Prihastyanti, Diah Mustika Lukitasari

Subjects: “…Fresh juice…”
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Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition by Rosa Perestrelo, Catarina Silva, Pedro Silva, Sonia Medina, José S. Câmara

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Bacterial Evaluation of Fresh Juices Sold in Cafes and Restaurants in the City of Benghazi, Libya by Ismaeel H. Bozakouk, Monia Ahmed H. BaLshikh, Mohamed M. Bumadian

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